BettyK

You can freeze your wontons individually on a tray then, when they are good and frozen, you can put them in a plastic bag and freeze. They will not stick.

Bong, that's the same recipe that kai-chan used. I've tried it and I can vouch that it's a dud. Edit: I wonder if Corrine Trang tested this recipe. If she reads this board, I hope she will chime in with a solution.

I'd say "la viande se détache facilement de l'os". That's all.

hzrt8w, if you don't mind, would you please share your BBQ pork here? What's your favorite cut for this?

Great blog, Dejah.

Trillium, how long do you have to preheat this stone?

I wish

I've tried several recipes and I think I just found the perfect one (at least for me). Incidentally the recipe is called "Perfect Peach Pie" from RLB's Pie and Pastry Bible. No more runny pies for me. Basically, you let the peach slices (abt 6 cups) macerate for about 30 mins with 1/2 cup sugar, 1 Tbsp lemon juice and a pinch of salt. Strain the peaches and cook the juices down until syrupy. Meanwhile, toss peaches with 4 tsp of cornstarch. Then pour the syrup on the peaches and toss gently. Pour in pie shell and add top crust. Make a few slashes on the top crust. Cover loosely with plastic wrap and refrigerate for 1 hour. Before baking, adjust oven rack to lowest position and place a baking stone or quarry tiles on it. Preheat oven at 425F for 20 mins and bake for 40-50 mins or until filling bubbles. Like andiesenji, I also use a pie crust ring towards the end if it gets too brown.

Maybe something like this?

Interesting. Now, to buy or not to buy?

I was frying some chicken the other day and my right arm got "decorated" from shoulder to wrist. Applied some Band-Aid gel without much effect. Next day went to the drug store and bought some Vitamin E ointment (30 IU/g). It stopped the blistering and a week later the marks are almost gone. Put some on an older burn mark and it's completely gone too. Great stuff.

Does grass jelly have any medicinal properties? Never liked the stuff until my friend talked me into it. She said it was the best medicine for hemorrhoids. I tried and it sure helped. Psychological? Maybe. Since then I always keep a few cans of grass jelly drink in my pantry...just in case Well, it's very refreshing specially after eating a lot of spicy food. Dejah, you have to use a large straw.

Michael Bonancini on 'Cook like a Chef' (CDN FoodTv) said that cork contains some enzymes that tenderize octopus.

So can lightly toasted slivered almonds... BUT no oats! I am so with you on the no oats thing. Can't stand cookies with oats either. But I will eat oatmeal with milk once in a great while, specially when I'm sick.

I wouldn't be too surprised if ginger inhibits yeast activity. I know garlic does. I found this out when I was struggling with different garlic bread recipes long time ago. Adding the crystalized ginger just before the second rise is not a bad idea.

Andiesenji, can the Magic Mill knead small batches like 3-4 cups of flour? I'm thinking I could use one of these when my bread machine dies but I don't want to make big batches of bread dough as there's just two people to feed here. Since I mostly use the dough cycle on my bread machine, I could use a machine that would just do the kneading and last longer than an ABM. I have a KA but it doesn't have enough power for some heavy doughs. Thanks in advance.

My problem with that method is that the bread dries out by the time it toasts, because I can't get it close enough to the broiling element (I don't want crostini, I want toast). Plus you have to turn it over, plus you have to remember that it's in the oven. Not a reliable option for me. Heat up the whole kitchen for a toast? You must be kidding.

Just bought 'The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes' by Ellie Topp, Margaret Howard. Click here. Haven't tried anything yet as I'm still waiting for some decent fruits here but I like the idea or small-batches. Just thought I'd share. Edited: Now the link should work, I think.

Assuming you're not overproofing, if you make the same bread twice and get the same result then use a bigger pan. Not sure if this will be of any help but If I'm baking my plain white loaf (3 2/3 cups bread flour) or whole wheat loaf (4 cups WW flour) I use a 10" X 5" X 3" pan. Works well for me.

They sure look good. Did the slow cooking make any difference? Like falling off the bone and moist like pulled pork?

How about a grain mill? I think they are quite expensive though. Check on ebay?

Glad to hear about the improvement. And I agree with you about sticking to one recipe at first. Enjoy your new toy!

Anna, glad to hear you've had good results with the recipes I posted . Yes, this whole-wheat is a bread-machine recipe but you can use it in a stand-mixer without any problem. You will just get one loaf. Any bread-machine recipe can be used in a stand-mixer or hand-kneaded but usually not the other way round because the amount of flour used in other recipes is usually too much for a bread-machine. Of course, you can convert some recipes for the bread-machine if you know how to. I've also found another recipe using whole-wheat on the Fleischmann's website. This makes 2 loaves and instructions are given for the stand-mixer. May I ask where you found the WW recipe you just tried? Personally, I don't usually trust recipes posted randomly on the internet unless it's from a reliable source such as Fleischmann's, King Arthur Flour, Robin Hood or a T&T from a poster. I buy instant yeast by the pound and pour some in a little jar which I keep in the fridge for everyday use and freeze the rest. Works for me.

I agree with McDuff...sounds like too much milk. I've tried different recipes but always come back to this one: 1 cup + 2 Tbsp water 1/4 cup honey 1.5 Tbsp butter 1.5 tsp salt 3 cups whole wheat flour 2 Tbsp nonfat dry milk 1.5 tsp Instant yeast Makes 1.5 lb loaf. A little gluten never hurts too. I usually add 1 Tbsp for 3-4 cups of flour. Let me know if you try this.

Thanks, Andiesenji. Will give it a try.